If you’ve been on the lookout for a comforting, roll-up-your-sleeves kind of meal that delivers big on flavor and warmth, the Crockpot Stuffed Peppers Recipe is absolutely one to add to your culinary arsenal. Imagine tender bell peppers bursting with a savory blend of ground beef, rice, and aromatic herbs simmered gently in a rich tomato sauce—all made effortlessly in your slow cooker. This recipe takes simple, wholesome ingredients and transforms them into an unforgettable, soul-satisfying dinner that feels like a warm hug after a long day.
Ingredients You’ll Need
Gathering these straightforward yet flavorful ingredients makes this dish as easy to prepare as it is delicious. Each one plays a vital role, whether it’s building a hearty texture, infusing a rich taste, or adding vibrant color to your Crockpot Stuffed Peppers Recipe.
- 14 oz tomato puree (half of a 28-oz can): Provides the tangy and luscious base for the sauce that envelops the peppers.
- 1 teaspoon Italian seasoning: Offers a fragrant blend of herbs that enhances the overall flavor profile.
- ½ teaspoon dried garlic powder: Adds a deep, mellow garlic flavor without the fuss of peeling and mincing fresh cloves.
- ½ teaspoon dried onion powder: Gives a subtle onion taste that harmonizes beautifully with the beef and rice.
- ½ teaspoon salt: Balances and intensifies the flavors throughout the dish.
- 14 oz tomato puree (the other half of the 28-oz can): Keeps the sauce plentiful enough to cover and cook the peppers perfectly.
- 1 ½ pounds lean ground beef (at least 80% lean): The hearty protein foundation that makes these stuffed peppers wonderfully filling.
- 1 medium onion (finely chopped, about 1 cup): Adds sweetness and crunch that melts into the filling while cooking.
- 2 cloves garlic (minced): Brings fresh, aromatic sharpness to the mixture.
- 2 teaspoons Italian seasoning: Doubles down on those Mediterranean-herb vibes for that classic comforting flavor.
- 1 teaspoon salt: Ensures your filling has just the right seasoning balance.
- 1 ¼ cups parboiled rice (uncooked): Provides bulk and tender chewiness, soaking up the savory juices as it cooks.
- 6-8 medium-large bell peppers: The colorful vessels that cradle your luscious filling; any color mix is encouraged!
- Shredded mozzarella (optional): Because who can resist melty cheese topping their comforting dinner?
How to Make Crockpot Stuffed Peppers Recipe
Step 1: Make the Sauce
Start by combining the tomato puree along with Italian seasoning, dried garlic and onion powders, and salt in a medium measuring cup. This sauce is going to marry beautifully with the filling and peppers, bringing a rich and tangy layer that simmers gently in the crockpot, infusing every bite with warmth and depth.
Step 2: Prepare the Filling
In a large bowl, mix together the lean ground beef, finely chopped onion, minced garlic, Italian seasoning, salt, and uncooked parboiled rice. The rice will absorb the juices during cooking, expanding into a satisfying, tender texture that complements the well-seasoned beef perfectly. This simple combination forms the hearty core of the Crockpot Stuffed Peppers Recipe.
Step 3: Assemble the Stuffed Peppers
Begin by ladling a small amount of your freshly made tomato sauce into the bottom of a 6-7 quart crockpot—this prevents sticking and adds flavor from the very base. Then carefully stuff each pepper with the filling mixture, packing it tightly but stopping just beneath the rim to allow for expansion as it cooks. Place the stuffed peppers upright inside the crockpot; a slight overlap is okay as long as you can secure the lid without it touching the peppers. Pour the remaining sauce evenly over the peppers, ensuring they will cook in a rich bath of flavor.
Step 4: Cook Until Perfect
Seal the crockpot lid and cook on LOW for 5 to 6 hours or on HIGH for 2 to 3 hours. Check occasionally to confirm that the filling is fully cooked through and tender. If you’re a cheese fan, sprinkle shredded mozzarella on top during the last 5 minutes and close the lid so it melts into gooey perfection—an irresistible touch for your Crockpot Stuffed Peppers Recipe.
How to Serve Crockpot Stuffed Peppers Recipe
Garnishes
Fresh herbs like chopped parsley or basil add a bright, fresh contrast that livens up the warm, simmered flavors. A dollop of sour cream or a sprinkle of grated Parmesan can add creaminess and an extra hit of indulgence that pairs wonderfully with the savory filling and tangy tomato sauce.
Side Dishes
These stuffed peppers shine as a complete meal, but pairing them with a crisp green salad or garlic bread can round things out beautifully. For a comforting twist, creamy mashed potatoes or a bowl of simple roasted veggies complement the dish’s rustic vibe and keep the meal balanced and satisfying.
Creative Ways to Present
Try serving the stuffed peppers nestled on a bed of sautéed spinach or creamy polenta to add texture and layers of flavor. You could even hollow out mini bell peppers for appetizer-sized servings—perfect for parties or a cozy dinner where everyone likes a personalized portion of this Crockpot Stuffed Peppers Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed peppers keep their charm well when stored in an airtight container in the refrigerator for up to 3 days. The flavors deepen, making them taste even better the next day—just be sure to reheat gently to keep the peppers tender.
Freezing
To freeze, wrap each stuffed pepper individually or place several in a freezer-safe container. They’ll maintain excellent flavor and texture for up to 2 months. Thaw overnight in the fridge before reheating to keep that just-cooked freshness.
Reheating
Reheat your stuffed peppers in the oven at 350°F (175°C) for 20-25 minutes, or microwave on medium power until warmed through. Covering with foil during oven reheating helps retain moisture, ensuring the peppers stay deliciously soft and juicy.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey is a great leaner alternative that works just as well in this Crockpot Stuffed Peppers Recipe. The spices and tomato sauce will keep the filling flavorful and moist.
Do I need to pre-cook the rice before adding it to the filling?
No need to pre-cook the rice. Using parboiled rice ensures it cooks perfectly inside the peppers during the slow cooking process, absorbing all those wonderful juices and flavors.
What kinds of peppers work best for this recipe?
You can use any color bell peppers you like—red, yellow, green, or orange. Mixing colors not only looks beautiful but also adds slight variations in sweetness and texture to the dish.
Can I make this recipe in the oven instead of a crockpot?
Yes, you can bake the stuffed peppers in a covered baking dish at 350°F (175°C) for about 1 hour, or until the filling and rice are cooked through. Just keep an eye on the moisture to prevent drying out.
Is it okay to stack the peppers in the crockpot?
Light stacking is fine as long as the peppers remain upright and the crockpot lid closes securely. This helps ensure even cooking without compromising the shape or texture of the peppers.
Final Thoughts
There’s something truly special about the Crockpot Stuffed Peppers Recipe—it’s comfort food that feels elegant without any fuss. Easy to prepare, wonderfully flavorful, and perfect for busy days or leisurely weekends, this dish is a reliable crowd-pleaser. Give it a try, invite your loved ones around the table, and savor every bite of this warm, deliciously satisfying classic.
Print
Crockpot Stuffed Peppers Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Stuffed Peppers recipe is a comforting, hands-off meal perfect for busy days. Sweet bell peppers are filled with a flavorful mixture of lean ground beef, onion, garlic, parboiled rice, and Italian seasonings, then slow-cooked in a rich tomato sauce until tender. Optional melted mozzarella cheese adds a delicious finishing touch. It’s an easy, hearty dish that delivers classic flavors with minimal effort.
Ingredients
Tomato Sauce
- 14 oz tomato puree (use ½ of a 28-oz can)
- 1 teaspoon Italian seasoning
- ½ teaspoon dried garlic powder
- ½ teaspoon dried onion powder
- ½ teaspoon salt
- 14 oz tomato puree (use the other ½ of a 28-oz can)
Stuffed Peppers Filling
- 1 ½ pounds lean ground beef (at least 80% lean)
- 1 medium onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 ¼ cups parboiled rice (uncooked)
Other
- 6–8 medium-large bell peppers (tops sliced off and cores removed; any color, I used 4 large and 4 smaller)
- Shredded mozzarella cheese (optional, for topping)
Instructions
- Make the sauce: In a medium measuring cup, mix together half of the tomato puree, Italian seasoning, dried garlic powder, dried onion powder, and salt. Set aside.
- Prepare the filling: In a large bowl, combine the ground beef, finely chopped onion, minced garlic, Italian seasoning, salt, parboiled rice, and the other half of the tomato puree. Mix thoroughly until all ingredients are evenly incorporated.
- Assemble the peppers: Ladle a little of the prepared sauce into the bottom of a 6-7 quart crockpot. Tightly stuff each hollowed pepper with the filling mixture until just below the rim. Place the stuffed peppers upright in the crockpot, allowing for slight stacking if necessary but ensuring the lid closes tightly without touching the peppers. Pour the remaining sauce evenly over the peppers.
- Cook the peppers: Cover with the lid and cook on LOW for 5-6 hours or on HIGH for 2-3 hours. Check to ensure the filling is fully cooked through. If desired, sprinkle shredded mozzarella cheese on top of the peppers, cover again, and cook for an additional 5 minutes until the cheese melts. Serve the stuffed peppers hot with sauce spooned from the bottom of the crockpot.
Notes
- Use parboiled rice as it holds up well during slow cooking without becoming mushy.
- Any color bell pepper can be used according to preference or availability.
- For a vegetarian version, substitute ground beef with a plant-based alternative or cooked lentils.
- Ensure the crockpot lid closes tightly to cook evenly and retain moisture.
- Leftovers store well in the refrigerator for 3-4 days and reheat gently on the stovetop or microwave.
